Cheddar Potato Soup

By dette

My home state is famous for cheese, which I use in many recipes such as this creamy soup. Cheddar gives it a sunny color and tantalizing taste. A good meal starter, it's also a great choice for a light lunch or supper when teamed with a salad and bread. -Mark Trinklein, Cedarburg, Wisconsin

Ingredients

• Ingredients
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 2 tablespoons butter
• 4 cups diced peeled potatoes
• 3 cups chicken or vegetable broth
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups milk
• 1/4 teaspoon pepper
• Dash paprika
• Seasoned croutons and minced fresh parsley

Preparation

Step 1

Directions
In a large saucepan, saute onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons and parsley. Yield: 8 servings.